I recently engaged in a conversation regarding the hiring process, and specifically about hiring candidates with no experience. I have been in this conversation many times before, and one premise seems to crop up a lot on one side of the debate: “People with no experience do not bring bad habits with them; Starting from scratch is a way to ensure that things will be done the way you want.” While new blood might not bring bad habits, they also will not bring product knowledge (i.e. the ability to effectively sell), logistical bar tactics, customer interaction skills, service etiquette, etc., all of which are essential in the generation of rapport and repeat business. In my opinion, breaking people of a few bad habits is far easier than trying to play catch-up with all of the rest.

Let’s face it…we all have bad habits. The silver lining, however, is that the identification of bad habits helps us to recognize opportunities for improvement of both technique and physical bar set-up. One of my bad habits, for example, followed me from my first place of employment. When I am slammed, I sometimes catch myself using the quick-and-literally-dirty trick of using a highball as my Boston glass, and then turning it over to use it as a strainer. I have pushed myself to correct this almost reflexive habit. The solution was as simple as increasing the number of Hawthorne strainers at my bar, and having them at the ready – mis en place.

A dysfunctional service environment can create bad habits. If a bar is not built with efficiency in mind, shortcuts are necessary to compensate. These shortcuts are often not in sync with proper bar etiquette. Given the proper tools, and proper instruction, however, bad habits are easy to break. What serves as a funtional shortcut in a dysfunctional bar will look terribly unprofessional in a functional one. My advice, then, to bar owners and managers – if you are concerned about bad habits – is to hire experienced bartenders, and give them the environment they need to shed bad habits.

As a very experienced bartender, I still (and will always) have areas to improve upon. My current goal is to improve on my showmanship skills. As of late, I have been so focused on developing recipes, that I have negelected to put equal energy into my professional presentation. And so, a new personal era begins.

What are some of your bad habits…areas where you can improve?